8 October 2008

As a humble member of the Barefoot Bloggers I am rolling up my shirt sleeves and cooking up a storm with the Barefoot Contessa herself and all the other wonderful members of this illustrious group. We're an [extra]ordinary group of cooks and bakers with a love of all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. This gives me the opportunity to try more of Ina's recipes as well as not having to think of what's for dinner at least 2 nights in the month!! Bonus!!! Plus I get to meet so many more new people. This time around the recipe was chosen by Rachel of Rachel Likes to Cook . It can be found in Barefoot Contessa Family Style on page 86.

Tidbit:Her gourmet shop that she ran in the Hamptons for 20 years was named for the Humphrey Bogart/Ava Gardner film "The Barefoot Contessa". She sold the store and invested her own money in a cookbook, never expecting it to take off as it has. Now approaching 60, she has five cookbooks, a top-rated show on the Food Network, and a line of prepared foods.

In case I didn't already mention it previously my daughter is going to university here in town once again. This is nice for me because then L'il Burnt Toast and I can collaberate on meals and experiment endlessly...if she is home of course....thatis one very social girl. Plus it is just plain nice to have her home!!!!! We invited her boyfriend over for dinner and a movie and this dish is what she suggested when she found out I was preparing it for the BB's. We served it with my infamous Grilled Lamb Chops which stood its ground with this flavourful dish, Steamed Asparagus...plus a salad with baby greens and goat cheese rounds....recipe coming another time...if my camera issues are resolved.

This risotto is delicious and was a big hit with the perfect amount of creaminess. Thanks go out to the BB for bringing this one to my attention!!!!Leave it to Ina to make the perfect risotto!!!

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.

Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Serves 4 - 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

42 comments:

Grilled lamb chops?! Saffron Risotto with Butternut Squash?!!! Oh please set a place at the table for me! This is a wonderful meal! I also enjoy Ina. I think she'd be so overjoyed if she new that you've all made 35,136 dinners! I recently received a package of her cooking DVD's as a gift. She's just wonderful; I love how she uses those take out containers for her picnics! YUM!

Watch out, that boyfriend is going to want to settle in for family dinners for a good long while if you keep cooking like this! I think lamb and risotto are two of my 'last meal ever' picks. Looks amazing, Val!

you know, i rarely watch her show, but i've been pleased the few times i have. my mom especially enjoys her. this recipes looks great, and i love love love butternut squash. good for the BFB!! you guys stay bizzzzay!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.